Life Happenings: Excursions in the Kitchen
This section is going to be one of my favorites by far! With living in Mississippi and not having a job I have had the opportunity to do alot more cooking than ever before and I'm loving it! I have had the opportunity to use several new fun recipes!
Favorite Dinners
Poppyseed ChickenIngredients:
- 4-5 boneless, skinless chickbreasts
- 2 small cans (or 1 large) of cream of chicken soup
- 8-10 oz of sour cream (i use low fat)
- poppyseeds
- two packages of ritz crackers
- 1/2 stick of butter
Preparation
- boil the chicken breasts until fully cooked, set aside until cool and then shred into small pieces
- mix the cream of chicken soup, sour cream, 1 tsp of poppyseeds, and shredded chicken together in a large casserole dish ( I use my pyrex casserole dish)
- in a medium bowl, crush up the the packages of ritz crackers and mix in 1 tsp of poppyseeds, add butter (melt first) and mix well together.
- spread the cracker topping over the top of the already mixed casserole
- cook at 350 degrees for 25-30 minutes, or until bubbly!
- I serve with rice of some kind as a side dish! Delicious!
Chicken EnchilladasIngredients:
- 4-5 boneless, skinless chicken breasts
- 1 large can of red mild/medium enchillada sauce (or two normal soup can sized cans)
- 2 sticks of butter
- 10 tortillas ( i prefer flour tortillas)
- 1/3 cup of flour
- approx. 1 1/2 lbs of shredded cheese
Preparation
- boil the chicken breasts until cooked through, set aside until cool and shred into small pieces. Save about 3 cups of the chicken water for later use (can substitute chicken broth)
- In a smaller soup pan, melt 1 stick of butter over medium heat, add 1/3 flour and stir the mixture to keep it from scorching, for about a minute or two, it is ok if it browns a little just keep stirring it so it doesn't burn. Add 3 cups of the chicken water (it's ok if the water looks cloudy and has bits in it). This mixture should start to thicken, stir for a minute or so and then add the can of enchilada sauce. Stir and turn off heat and set aside.
- In a skillet big enough for the tortillas, melt about 1/2 of the remaining stick of butter over medium heat. Get a fork and a plate and one at a time, add the tortillas to the bubbly butter and let sit on one side for about 5 - 10 seconds and then turn over and repeat. Let some of the butter drip off into the skillet and put tortilla on plate. Repeat with all tortillas.
- Mix about a cup of the sauce in with the shredded chicken, just enough to cover everything.
Assembly
- Get a casserole or baking dish ( one of those oblong ones) and line up the plate with the sauced chicken, a bowl or plate of the shredded cheese, and the prepared tortillas and the pan of enchilada sauce.
- Dip a tortilla in the pan of sauce and put it in the casserole dish. Add a small handful of chicken to the center of the tortilla. Add some cheese (you will want some cheese in each tortilla and then some to sprinkle on top) and then roll up the enchilada and repeat. Once you have them all rolled, pour most or all of the remaining enchilada sauce over the top (not too fill so it doesn't bubble over while cooking). Cover with remaining cheese (use as much or as little as you like).
- Cook at 350 degrees for 25-30 minutes or until bubbly! YUM!
- I generally serve with mexican rice, but my Mom goes all out and does refried beans, guacamole, tortilla chips and salsa...
Bon Appétit!
